Lamb and Asian Greens Stir Fry Recipe

Stir-fries are one of our go-to quick dinner ideas, and we love this Michelle Bridges recipe from her new cookbook Superfoods, ready in under 30 minutes!

I’m a huge fan of stir-fries. They are quick to prepare, adaptable so you can use whatever ingredients you have on hand, and the cooking method means they are not drowning in oil. Here I’ve used gai lan, but you can substitute ordinary broccoli as well; just cut it up quite small so it cooks through quickly.

Recipe from Superfoods Cookbook: The facts, the foods and the recipes – feel great, get fit and lose weight by Michelle Bridges, photography by Henryk Lobaczewski and Julie Renouf. Published by Viking, RRP $29.99.

Method
1. Cook the noodles in a saucepan of boiling water for 4 minutes or until tender. Drain and cool under cold running water. Drain well.

2. Meanwhile, heat the oil in a wok on high. Stir-fry the lamb, in two batches, for 2–3 minutes or until browned. Set aside.

3. Reduce the heat to medium–high. Stir-fry the gai lan stalks and snow peas for 2 minutes. Add the spring onion and stir-fry for 2 minutes. Add the garlic and stir-fry for 1 minute. Add the noodles and sauces and stir-fry until the noodles are well coated. Make a well in the centre of the mixture and crack an egg into the middle. Cook, stirring the egg, for 1 minute, then return the lamb to the wok with the gai lan leaves and stir-fry until hot and the leaves have just wilted.

Tip: When stir-frying Asian greens such as gai lan, choy sum or bok choy, separate the leaves from the stalks and only add the leaves at the end as they take no time to wilt.

Variation: For a vegetarian version, replace the lamb with 200 g firm tofu, cut into cubes (407 calories per serve).

What’s your favourite stir fry recipe?

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